Asian Quinoa Salad Recipe
Spring mix greens, romaine, quinoa, cabbage, sunflower seeds, red pepper, cucumber, red onion, and edamame with homemade ginger-soy vinaigrette
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salad Ingredients
Ginger-Soy Vinaigrette Ingredients
Method
Salad Preparation
- 1
Cook Quinoa
Rinse the uncooked quinoa under cold water. In a medium saucepan, combine the rinsed quinoa with 2 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the water is absorbed. Remove from heat and let it cool.
- 2
Prepare Vegetables
While the quinoa is cooking, prepare the vegetables. Chop the romaine lettuce, shred the cabbage, dice the red bell pepper and cucumber, and thinly slice the red onion. In a large mixing bowl, combine the spring mix greens, chopped romaine, shredded cabbage, diced red pepper, diced cucumber, sliced red onion, and shelled edamame.
- 3
- 4
Add Sunflower Seeds
Sprinkle sunflower seeds over the salad and gently toss again to incorporate.
Vinaigrette Preparation
- 5
Mix Vinaigrette
In a small bowl or jar, combine the grated fresh ginger, soy sauce, rice vinegar, sesame oil, honey (or maple syrup), minced garlic, and black pepper. Whisk or shake until well combined.
- 6
Dress the Salad
Drizzle the ginger-soy vinaigrette over the salad and toss to coat all ingredients evenly.